Lemon Pepper Rubbed Back Ribs Recipe

Name: Lemon Pepper Rubbed Back Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Rub:; 3 tablespoons light brown sugar; 2 tablespoons sea salt; 1 tablespoon ground white pepper; 1 tablespoon onion powder; 2 teaspoons cayenne pepper; 1 1/2 teaspoons dried lemon peel; 1/2 teaspoon ground apple pie spice; 2 racks Smithfield(R) Extra Tender Pork Back Ribs, membrane removed; Vegetable oil; Handful hickory or apple wood chips for smoking, soaked in water and drained (optional); 3/4 cup apple juice, in a spray bottle (optional)

Servings: persons

Dry Rub:
3 tablespoons light brown sugar
2 tablespoons sea salt
1 tablespoon ground white pepper
1 tablespoon onion powder
2 teaspoons cayenne pepper
1 1/2 teaspoons dried lemon peel
1/2 teaspoon ground apple pie spice
2 racks Smithfield(R) Extra Tender Pork Back Ribs, membrane removed
Vegetable oil
Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
3/4 cup apple juice, in a spray bottle (optional)

1
About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
2
Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
3
Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4
Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Dry Rub:, 3 tablespoons light brown sugar, 2 tablespoons sea salt, 1 tablespoon ground white pepper, and more.

Yes, Lemon Pepper Rubbed Back Ribs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Pepper Rubbed Back Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions